This week’s meal plan is centered around homey deliciousness. Oh, and easy of course. Because, shocking news alert… it’s a busy week in our household. So everything has to come together fairly quickly.
By the way, did you all survive St. Patrick’s Day? I hope you tried the Chocolate Chip Cookie Stout Ice Cream Float, it was pretty delicious. We went to a local “festival” on Saturday that was good family fun. I use the quotation marks because it was quite small, but had everything you need. Beer for the parents, face painting for the kids, and mustaches and music for all.
Now remember, all of these menu ideas are completely doable. Even if you’re not familiar with something, give it a whirl. If we can manage to cook any one of these on a given night, anyone can. I would love to hear what you’re eating for dinner, too! Feel free to leave a comment at the end of the post with what you’re fave dinner stand-by is.
RECIPES AND HOW-TO FOR WEEK 59 MEAL PLAN
Jalapeno Carnitas Poutine
Speaking of the festival we went to, someone gave us a package of jalapeño cheese curds. We’ll bake off some frozen French fries from Trader Joe’s, then drizzle brown gravy (packaged for us this time) on top.
Sprinkle the cheese curds around like they were nachos, then put shredded cooked carnitas (or brisket) on top. I got a little package of pre-cooked carnitas for ease.
Finish baking off in the oven at 375 for about 10-15 minutes. Keep an eye on them.
Grilled Reuben w/Sliced Tomato
We had Corned Beef and Cabbage last week. So we’ll take the leftover corned beef, layer it between rye bread along with sauerkraut, Swiss cheese, and thousand island dressing. Grill to perfection in the George Foreman. Serve with a side of sliced tomatoes, to be healthy you know.
Speaking of healthy, this salad is not. But it has “Salad” in the title so I’m pretending it’s our health food for the week. To make one, take a head of iceberg lettuce, pull the core out, then literally cut it into 4 wedges.
Crisp up bacon pieces, or use leftover cooked bacon. Crumble on top of the wedge of iceberg along with tomatoes, blue cheese crumbles, and black olives. Dress with ranch or blue cheese.
Korean BBQ Chicken Tacos w/Kimchi
Grill chicken breasts or thighs, coating with Korean BBQ sauce (store bought). Meanwhile chop up iceberg lettuce, cilantro, and a couple of limes for garnish.
When the chicken is cooked, slice up and put in warmed 6″ tortillas. Top with kimchi (again, store bought), shredded lettuce, chopped cilantro, and a squeeze of lime.
We often have frozen shrimp on hand, and this is a yummy unique way to use them. Give the thawed shrimp a quick saute in a medium high skillet until cooked through. Lightly toast your bread. Build your classic BLT (Bacon, Lettuce, Tomato) how you like it, then add the shrimp. I would put it underneath the bacon!
Yeah, Yeah… I know there’s a lot of bacon going on this week. But I hate when I buy the good stuff and we never finish it. So I’m making sure no bacon gets left behind.
Aaaand, now my husband will be sick of shrimp after this week as well.